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Creamy Sun-dried Tomato Pasta

Made with ton of tomatoes, fettuccine pasta, succulent spinach, yogurt, and Parmesan cheese this creamy sun-dried tomato pasta recipe is unforgettable, enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 1 package Fettuccine pasta reserve 1 cup of pasta water
  • 2 Tbsp Olive Oil divided
  • 5 garlic cloves minced
  • ½ cup Sun-dried tomatoes julienne cut
  • 1 14.5 oz can diced tomatoes drained
  • 1 Tbsp tomato paste
  • 2 Tbsp granulated sugar
  • ½ cup plain Greek Yogurt
  • ¼ cup sour cream
  • ½ cup Parmesan cheese freshly grated
  • ½ cup baby spinach
  • Salt and pepper to taste
  • Crushed red pepper flakes

Method
 

  1. In a large stockpot cook pasta according to package directions.
  2. Add 1 Tbsp Olive Oil to help avoid pasta sticking.
  3. In a small bowl combine Plain Greek Yogurt and sour cream. Mix with a spoon and set aside.
  4. While pasta is cooking, add remaining Tbsp of oil to a large skillet on medium high heat.
  5. Add garlic and sun-dried tomatoes. Saute about 2-3 minutes until fragrant.
  6. Reduce heat to medium low and add diced tomatoes, granulated sugar and tomato paste. Mix well.
  7. Quickly whisk in your Greek Yogurt/Sour Cream mixture. Add slow but whisk fast.
  8. Once added bring heat up to medium high then let simmer to thicken about 5-7 minutes.
  9. Season sauce with salt and pepper.
  10. Grate fresh Parmesan over the top and add spinach.
  11. Once wilted, add your pasta, mix well and remove from heat.
  12. As you combine pasta, slowly add some reserved pasta water as needed if sauce seems too thick.
    13. Top with red pepper flakes and more grated Parmesan cheese if you like.

Video

Notes

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